Non-cultured simulated cheese containing rennet casein

ABSTRACT

A cheese-like product is derived from dry rennet casein and generally exhibits the body, texture and eating quality of cheese. The cheese-like product is a substantially homogeneous mass (of predetermined consistency and contains all least about 25 percent by weight of previously dry but solvated edible rennet casein as the principal protein source, a solvation agent and water. A bland edible oil or fat and a suitable flavoring agent (or agents) can be present in quantities sufficient to impart to the product the characteristic fat content and flavor of the desired cheese analog. A coloring agent may also be present. The cheese-like product is produced by the direct conversion of dry, particulate rennet casein to a substantially homogeneous mass of cheese-like consistency at an elevated temperature.

CROSS REFERENCE TO RELATED APPLICATION

This .Iadd.application is a continuation of Ser. No. 07/814,194, filedDec. 20, 1991, now abandoned, which is a continuation of Ser. No.07/064,192, filed Jun. 19, 1987, now abandoned, which is a Reissue ofSer. No. 06/361,564, filed Mar. 25, 1982, now U.S. Pat. No. 4,444,800,which .Iaddend.is a continuation of . .copending application.!. Ser. No.06/122,512, filed . .on.!. Feb. 19, 1980, now abandoned, which ..was.!..Iadd.is .Iaddend.a continuation of . .copending application.!.Ser. No. 05/877,071, filed . .on.!. Feb. 14, 1978, now abandoned, which. .was.!. .Iadd.is .Iaddend.a continuation-in-part of . .copendingapplication.!. Ser. No. 05/772,567, filed . .on.!. Feb. 28, 1977, nowabandoned.

BACKGROUND OF THE INVENTION

This invention relates to cheese-like products and to a method fordirect fabrication of such products.

Imitation cheese products have been produced from a variety of proteinsources such as cottage cheese curd, milk solids, skim milk solids andthe like. In many instances the above protein sources have been combinedwith minor amounts of the cheese being simulated and act as an extendertherefor.

In recent years, alkali or alkaline earth metal caseinates, which arevaluable sources of protein, also have been used in the production ofprocess cheese products as is illustrated by U.S. Pat. No. 3,922,374 toBell et al. However, such caseinates sometimes possess an objectionableodor and flavor which can override the intended flavor of the productfood products.

Some relatively bland caseinates have been produced by heating a caseinsolution with an alkali metal or an alkaline earth metal salt in amanner which causes coagulation of the protein. The resulting coagulumis separated from a continuous liquid phase, and, after washing, is asubstantially bland alkali or alkaline earth metal caseinate. Sodiumcaseinate, calcium caseinate and sodium-calcium caseinate have beenemployed heretofore for the production of simulated process cheeseproducts. Nevertheless, a number of problems are inherent in the use ofsuch materials. For example, in some instances sodium caseinate isunsatisfactory in imitation cheese products because such imitationcheese products have a tendency toward burning and puffing if baked ortoasted, for example, on pizzas or on open-faced, toasted sandwiches.However, caseinates are often used as extenders in simulated dairyproducts so that smaller amounts of the more expensive naturalingredient can be utilized in the product.

Another drawback of caseinates is that they are relatively expensive andtend to develop objectionable flavors and odors.

Wet mass rennet casein (e.g., cottage cheese curd) also been used tomanufacture cheese products; however, it is a perishable item andsuffers from the problems of spoilage, inconvenient handling andstorage.

German Patent Publication (Offenlegungsshrift) No. 23 42 299 discloses acheese processing additive that can contain up to 20 weight percent ofrennet casein and that can be added to crude cheese in an amountsufficient to supply 1 to 3 weight percent of rennet casein. However,the rennet casein content of this processing additive is low, and a verylarge amount of a phosphate salt (50 to 100 weight percent, based onweight of rennet casein) is used to produce the additive.

Accordingly, there has been a longstanding need for an inexpensiveprotein source which can be utilized as the principal protein source toproduce a satisfactory food product and which can be used, if necessary,as the sole protein source in a cheese analog or cheese-like product. Ithas now been found that a non-cultured, cheese-like product can beprepared using dry, particulate rennet casein as the principal, or sole,protein source of the product, notwithstanding the known relatively lowsolubility of rennet casein in aqueous systems.

SUMMARY OF THE INVENTION

The present invention contemplates solvation of dry particulate rennetcasein in water in the presence of an edible solvation agent to producea paste-like mass predetermined consistency. At least about 25 percentby weight of the paste-like mass is constituted by previously dry,edible rennet casein. The paste-like mass contains an edible lipidmaterial and suitable flavoring agents characteristic of the desiredcheese analog.

The important factors of the direct fabrication of cheese analogsaccording to the present process are the relative amounts of the dryrennet casein, the solvation agent, and water. The manner in which thesecomponents are combined to constitute the mixture that is subjected inthe heat treatment can be varied to provide various textures andproducts. The individual components can be premixed, mixed in thecooker, or a combination of the foregoing procedures can be utilized.The nature of the heat treatment and agitation to which the foregoingcomponents are subjected during processing also have a bearing on theobtained product.

The cheese-like product of this invention is based a substantiallyhomogeneous mass comprising at least about 25 percent by weight ofpreviously dry but solvated edible rennet casein as the principalprotein source, a solvation agent and water. A bland edible lipidmaterial, i.e., an edible oil or fat, and a suitable flavoring agent (oragents) can be present in quantities sufficient to impart to the productthe characteristic fat content and flavor of the desired cheese analog.A coloring agent usually is also present. Salt and other proteinconstituents can be added as desired.

In the process of this invention, the dry, particulate rennet casein issolvated or hydrated at an elevated temperature with sufficient water toproduce a paste-like mass having no discernible unsolvated rennet caseinparticles present. The solvation is carried out with agitation in thepresence of a solvation agent and at a temperature of about 150° F. toabout 300° F., preferably at about 190° F., to about 205° F. The timeperiod during which solvation of the rennet casein is completed is about30 seconds to about 10 minutes, preferably about 2 to about 4 minutes.

The produced cheese analog or non-dairy but cheese-like product can becast into loaves, sliced, or shaped into other packaging configurationsas desired.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

More specifically, a non-cultured cheese analog embodying this inventionis a smooth, homogeneous plastic or non-plastic mass wherein theprincipal, and in many instances the sole, protein source for the cheeseanalog is previously dry but now solvated edible rennet casein, presentin an amount of at least about 25 percent by weight of the totalproduct. The rennet casein content can be as high as about 65 percent byweight, or higher, if desired, as long as the produced mass issubstantially homogeneous and no visually observable, discrete rennetcasein particles are present. Preferably the rennet casein content isabout 30 percent to about 45 percent by weight.

Rennet casein is a commercially available edible milk protein productwhich contains more of the milk minerals than does acid casein.Typically, edible rennet casein is isolated by methods well known in theart from fresh pasteurized skim milk of relatively low content byprecipitation with a rennet-type enzyme of the type used incheesemaking. The precipitating enzyme can be of either animal ormicrobial origin. The precipitated rennet casein is then washed,pressed, dried, ground, sieved and blended to provide a substantiallyuniform, particulate product.

It is preferred to use a dry, particulate rennet casein having a lactosecontent of about 0.1 percent to about 0.3 percent by weight and having aparticle size of approximately 30 mesh. Preferably, the ash content ofthe dry, particulate rennet casein that is used as the starting materialis at least about 6 wt.-%, and more preferably about 7.5 wt.-%. Onecommercial source of suitable dry, particulate, edible rennet casein isNew Zealand Milk Products, Inc., 6300 River Road, Rosemoat, Ill. Atypical batch of this particular edible rennet casein has the followinganalysis:

    ______________________________________                                                               wt. %                                                  ______________________________________                                        Moisture               11.0                                                   Protein (N × 6.38)                                                                             80.6                                                   Milkfat                0.5                                                    Lactose                0.1                                                    Mineral salts (ash)    7.8                                                                           100.0                                                  pH                     7.1                                                    Minerals and trace elements                                                   Calcium                2.7-1.0                                                Phosphorus             1.3-1.4                                                Magnesium              0.10-0.12                                              Sodium                 0.01-0.05                                              Potassium              0.01-0.04                                              Iron                   2-6 mg/kg                                              ______________________________________                                    

The term "solvated " as used herein and in the appended claimscharacterizes previously dry, edible rennet casein that has beenhydrated at an elevated temperature and dispersed in an aqueous systemas a solution or a gel.

The dry rennet casein has a number of advantages as the protein source.It is relatively inexpensive, and, because of its dry form, can bestored for long periods of time without spoilage or loss of flavor whichis a problem with caseinates, cottage cheese curd, milk solids and othertypical protein components of currently available process cheeseproducts, many of which cannot be used as the sole protein source.However, heretofore it was not known how to produce stable aqueoussystems having a relatively high rennet casein content, i.e., a rennetcasein content in excess of about 20 weight percent.

Neither enzymes nor microorganisms are employed in the production ofimitation non-cultured, cheese-like products of this invention, thus thepresent invention provides a relatively simple, economical process ofrelatively short duration to produce a superior non-cultured, non-dairy,cheese-like product. The product of this invention can be made at a muchlower cost than currently available imitation cheese products.

Furthermore, by direct processing, i.e., by the direct conversion ofdry, particulate edible rennet casein according to the method of thisinvention, a simulated non-cultured cheese-like product which closelyresembles a natural cheese in body, texture and flavor characteristicscan be obtained. Thus the present invention has provided a relativelysimple, but economical and superior advance in the art of cheese analogsand their formulation.

The lipid material, i.e., the fat or oil, portion of the produced ediblecomposition may be constituted by any edible fat or oil having a clean,bland flavor and preferably melting at a temperature of about 50° F. toabout 100° F., more preferably at about 90° F. to about 95° F. The solidfat index of the oil at 92° F. preferably is less than about 6, and morepreferably about 0. The preferred oils or fats for the present purposesare animal fat such as milk fat, hydrogenated or partially hydrogenatedvegetable oils such as coconut oil, corn oil, palm oil, soybean oil,cottonseed oil, safflower oil or mixtures such as soybean-cottonseed oilblends, and the like. The oil or fat portion constitutes at least about7 percent by weight, usually about 7 to about 55 percent by weight ofthe total product composition, and preferably from about 20to about 30percent by weight thereof, depending on the type of cheese analog thatis produced.

Edible solvation agents such as the phosphate or citrate salts capableof sequestering the calcium present in the dry, particulate rennetcasein are employed in amounts of about 2 to about 12 percent by weightof the rennet casein present, depending on the desired body and textureof the cheese-like product. However, if the solvation agent content isless than about 2 percent, incomplete solvation and excessive syneresiswill occur, On the other hand, a solvation agent content in excess ofabout 12 percent by weight produces no additional benefits.

At a relatively high edible solvation agent content, i.e., at about 8 toabout 12 weight percent, based on the weight of rennet casein present,solvation provides a homogeneous plastic mass that has a smooth, uniformbody like that of process cheese and is free flowing at elevatedtemperatures. At an intermediate edible solvation agent content of about4 to about 8 weight percent, based on the weight of rennet caseinpresent, a relatively long or semi-plastic body is obtained for thesolvated rennet casein mass. Similarly, at a relatively low solvationagent content of about 2 to about 4 weight percent, based on the weightof the rennet casein present, a relatively short body, exhibiting somebrittleness, is obtained.

Suitable phosphate-containing solvation agents include edible salts suchas the alkali metal phosphates. e.g.. disodium phosphate, trisodiumphosphate, sodium hexamethaphosphate, sodium tripolyphosphate,tetrasoduim phosphate, dipotassium phospha monosodium diphosphate,disodium diphosphate trisodium diphosphate, tetrasodium diphosphate andthe like, the sodium aluminum phosphates, and mixtures thereof. Apreferred phosphate-containing solvation agent for the production ofsimulated process cheese is a mixture of trisodium phosphate anddisodium phosphate in a weight ratio of about 1:1.5, the mixture beingpresent in an amount of about 8 to about 12 percent by weight of rennetcasein, depending on the desired degree of plasticity for the bodythereof. Another preferred solvation agent is an autogeneous mixture ofan alkaline sodium aluminum phosphate having approximate empiricalformula Na₈ Al₂ (OH)₂ (PO₄)₄ with about 30 weight percent of dibasicsodium phosphate. Suitable citrate-containing solvation agents include,for example, monosodium citrate, disodium citrate, trisodium citrate,and the like. Other solvation agents, e.g., chelating agents,sequestrants, or the like, can also be used.

Water is present in an amount of at least about 35 to about 300 percent,based on the amount of rennet casein present, and generally constitutesabout 30 to about 60 percent by weight of the composition, dependingupon the desired consistency. Water can be added during the premixingand cooking stages of the manufacturing process of this invention. Thewater that is present serves a two-fold purpose, namely, solvation ofthe rennet casein and control of consistency. If too much water isadded, the resulting solvated mass becomes too fluid and no longerresembles the body of a cheese.

Starter distillate, an acidulant, and salt are generally added forflavoring. The normal pH for the product obtained after cooking andwithout an acidulant present is approximately 7, therefore, an acidulantsuch as lactic acid or the like is used in flavoring the cheese-likeproduct and at the same time lowers the pH of the final product to adesired pH value of about 5.4 to about 6.5, for a process cheese-likeproduct preferably about 5.5 to about 5.8.

Since both dry, particulate rennet casein and edible oils are bland inflavor, it is desirable to add a small amount of a flavoring agent suchas starter distillate, natural cheese flavors, or artificial cheeseflavors. Starter distillate is a standard commercial product which iswidely used by dairy product manufacturers to add flavor to butter,margarine and cheese, and to fortify the flavor of cultured buttermilkand other dairy products, and is equally well suited for use in thepresent cheese-like components. Starter distillate is made by culturinga buttermilk starter to a rich flavor and aroma and then distilling thevolatile flavor constituents therefrom with steam and under veryaccurate controlled conditions. For the products of the presentinvention using a standard commercially available single-strengthstarter distillate as the principal flavoring agent, desired flavoreffect is achieved when the flavoring agent reaches a concentration ofabout 0.3 to about 0.5 percent by weight, preferably about 0.35 to about0.4 percent by weight of the ultimate composition.

Alternatively, the chief component or components of starter distillatemay be added in their pure form. For example, diacetyl (i.e.,2,3-butane-dione) is the chief flavor component of starter distillateand may be added alone, or together with the acidulant (e.g., lacticacid, citric acid, glucono-delta-lactone, hydrochloric acid, or thelike) to achieve a flavoring agent concentration of from about 10 toabout 1500 parts per million parts of the ultimate product. Otherflavoring and/or acidifying agents that may be added are acetic acid,butyric acid, propionic acid, etc., i.e., C₁ -C₈ carboxylic acids ormixtures thereof. In addition, artificial flavoring agents and/or spicesmay be used in appropriate amounts to supplement or replace the starterdistillate components entirely. However, the preferred flavoring agentis starter distillate, which, in combination with desired levels of saltand acidulant, impart a pleasing flavor that closely approximates theflavor of cheese.

The method of making a simulated, non-cultured cheese-like productdirectly from rennet casein according to the practice of this inventioncan include premixing of the dry rennet casein, solvation agent, andwater in an amount which constitutes a major portion of the total watercontent of the ultimately produced product, with or without the lipidmaterial or flavoring agents present, or the ultimate food productconstituents can be mixed within the processing vessel. Thereafter, theproduced admixture, containing a portion of the remaining water, isagitated and heated to a temperature of at least about 150° F. and up toabout 300° F., preferably about 190° F. to about 205° F. at atmosphericpressure, and held at that temperature until the rennet casein presentis solvated and a smooth mass is achieved, preferably for about 30seconds to about 10 minutes, and more preferably for about 2 to about 4minutes. At temperatures above the boiling point of water, processingcan be carried out in a suitable pressure vessel. The remainder of thewater to the admixture can be furnished via the steam and/or waterseparately introduced into the cooker before or during the cooking step,depending on the type of cooker that is being used. The produced smoothmass containing solvated rennet casein as the principal protein sourceis then formed into the desired product shape. In instances where thecooking is done by direct steam, the condensate obtained from the steamsupplies the water necessary to bring the water content of the ultimateproduct to the desired value. If indirect heating is used, more water isadded to the cooker during the cooking operation.

For cheese analogs have a relatively high solvated rennet caseincontent, i.e., above about 50 percent by weight of the composition, itis preferable to add the dry rennet casein to hot water gradually over aperiod of time.

Premixing of the aforementioned ingredients is not always necessary,however. As pointed out hereinabove, all or a portion of the ingredientscan be blended together in the cooker, if desired.

It is important to agitate the admixture of ingredients during heating.Moreover, severity of agitation at processing temperature can be used tofurther adjust the body of the ultimately produced cheese analog. Forinstance, a relatively high shear agitation is desirable for a plasticbody such as that for a process cheese analog. On the other hand, for acheese analog having a relatively short body, e.g., blue cheese or fetacheese, less severe agitation is normally used.

The following examples further illustrate this invention.

EXAMPLE 1 Preparation of Non-Dairy Premix

Dry, particulate edible rennet casein (about 297.5 lbs.) was combined ina blender with trisodium phosphate (about 11 lbs., 10 oz.), disodiumphosphate (about 17 lbs., 12 oz.), salt (about 17 lbs., 6 oz.), processcheese color (carotenal No. 73; about 350 ml.), water (about 308 lbs., 8oz.), coconut oil (about 218 lbs.), lactic acid (about 12 lbs., 8 oz.;about 4625 ml.), starter distillate (about 3 lbs., 7 oz; about 1544ml.). The premix ingredients were then mixed for about 3 minutes toachieve a substantially uniform blend which can be used as a premix forthe manufacture of cheese-like products.

EXAMPLE 2 Preparation of Simulated Non-Cultured Process Cheese Product

An aliquot of pre-blended non-dairy premix (about 410 pounds) producedin accordance with the method of Example 1 was fed into a Rietz directsteam cooker to which had been previously added about 5 pounds of water.Steam feed to the cooker was partially turned on before the non-dairypremix was fed into the cooker. After the non-dairy premix wasintroduced into the cooker, the entire steam feed that was available wasfed into the cooker. As soon as the mixture in the cooker began tobacksplash, the steam feed was cut to about one-half of the originalvolumetric rate and the mixture was cooked at a temperature of about195° F. The steam feed was then shut off and additional water (about 7.5lbs.) was stirred into the mixture in the cooker together withsufficient acidulant to provide a pH of about 5.7 for the product.Thereafter, the cooked mixture was discharged into a suitable finishprocessing apparatus for packaging of the produced process cheeseanalog.

EXAMPLE 3 Preparation of Simulated American Cheese Product

Dry, particulate edible rennet casein (about 220 lbs.), sodium citrate(about 18 lbs.), trisodium phosphate (about 6 lbs.), salt (about 11.5lbs.), and water (about 267 lbs.) were placed in a blender and mixed atambient conditions until a substantially homogeneous blend was obtained.A mixture of partially hydrogented cottonseed oil and partiallyhydrogenated soybean oil (about 160.5 lbs) was then stirred into thepreviously introduced blend and thereafter citric acid (about 9.7 lbs.),carotenal No. 73 color (about 0.6 lbs.), starter distillate (about 2.5lbs.), de-lactosed whey (about 1.9 lbs.), mustard (about 1.9 lbs.), anda vitamin-mineral premix (Hoffman-LaRoche TSD 72676, about 81 grams)were mixed into the produced blend and the mixing continued for aboutthree minutes.

The resulting admixture was then barreled off into finished cook weightof bout 450) lbs., ground, and fed into a Rietz direct steam cooker.Steam was then fed into the cooker until the cooker contents reached atemperature of about 195° F. Thereafter the cooker contents was turnedfor about three minutes while being cooked at about this temperature.

The cooked contents of the Rietz direct steam cooker was then extrudedinto individually wrapped slices and cooled to ambient temperature. Asimulated American cheese product having a pH of about 5.5 to 5.6 wasobtained.

EXAMPLE 4 An Edible Cheese Analog

To water (about 26.4 kg.) in a blender were added disodium phosphate(about 2 kg.) and sodium chloride (about 4 kg.), and dissolved therein.Dry, particulate edible rennet casein (about 30.8 kg.) was thereafterstirred into the resulting solution followed by vegetable oil (about 25kg.), flavoring agents, and glucono-delta-lactone (about 3 kg.). Theresulting admixture was then thoroughly agitated until substantiallyhomogeneous, fed to a direct steam cooker, and cooked therein at about170° F. to about 180° F. for about three minutes.

A smooth, fluid mass was obtained, which was then filled into containersand rapidly cooled to ambient temperature. The ultimately obtainededible product was cheese-like in appearance and taste, and exhibited arelatively short, somewhat brittle body.

EXAMPLE 5 Preparation of Solvated Rennet Casein

Dry, particulate edible rennet casein was admixed with water and withdisodium phosphate (DSP) as the solvation agent to provide one-kilogrambatches that were individually processed in a double boiler capable ofheating the contents thereof to a temperature of about 190° F. to about200° F. (Runs A-C). In Runs D-F a portion of the rennet casein was addedgradually during the course of heating to maximum temperature.

The boiler contents in each instance was then agitated with a portableagitator having a variable speed drive. Each batch was held at themaximum attainable boiler temperature for about 2 to 3 minutes whilebeing agitated and then cooled. All batches were subjected to about thesame degree of agitation.

The experimental results are compiled in Table I, below.

                  TABLE I                                                         ______________________________________                                                   Run                                                                Ingredient, wt. %                                                                        A      B        C   D      E    F                                  ______________________________________                                        rennet casein                                                                            30     40       50  55     60   65                                 DSP        2.4    3.2      4   4.4    4.8  5.2                                water      67.6   56.8     46  40.6   35.2 29.8                               ______________________________________                                    

In all instances the obtained mass was completely homogeneous. As therennet casein content was increased, the obtained mass became moretranslucent and the flowability of the mass upon cooling changed fromthat of a semi-solid paste to a hard mass.

EXAMPLE 6 Solvation of Rennet Casein at Varying Solvation AgentConcentrations

Dry, particulate edible rennet casein was solvated in a manner similarto Example 5 with varying amounts disodium phosphate (DSP) as thesolvation agent. The body of the obtained mass was evaluated in the hotstate in each instance. The experimental results are compiled in TableII, below.

                  TABLE II                                                        ______________________________________                                                     Run                                                              Ingredient, wt. %                                                                          G      H        I   J      K   L                                 ______________________________________                                        rennet casein                                                                              25     25       25  25     25  25                                water        74.5   74.25    74  73.5   73  72                                DSP.sup.1    0.5    0.75     1   1.5    2   3                                 DSP.sup.2    2      3        4   6      8   12                                ______________________________________                                         .sup.1 based on total weight of composition                                   .sup.2 based on weight of rennet casein                                  

In Run G, the obtained mass had the appearance of fresh curd; someparticulate rennet casein was also observed to be present.

In Run H, the mass had a smooth body with some stretchiness.

In Run I, the mass had a stringy body.

In Run J, the mass exhibited a lower viscosity and less stringiness thanthe mass of Run I.

In Run K, the mass was quite thin and had a plastic, almost processcheese-like body with very little stringiness.

In Run L, the mass was very plastic and had a process cheese-like body.

The foregoing specification and the examples are intended asillustrative and are not to be taken as limiting. Still other variationsand modifications within the spirit and scope or the present inventionare possible and will readily present themselves to one skilled in theart.

We claim:
 1. A substantially homogeneous, aqueous, edible mass . .whichcomprises.!. .Iadd.consisting of .Iaddend.solvated edible rennet casein. .as the principal protein source.!. prepared by solvation of dryparticulate rennet casein in water in the presence of an ediblesolvation agent at a temperature of about 190° F. to about 205° F. andunder high shearing agitation at the temperature of solvation for a timeperiod of about 2 minutes to about 4 minutes to provide a plastic bodyto said edible mass, said particulate rennet casein constituting atleast 25 percent by weight of said edible mass, water, and said ediblesolvation agent being present in an amount of about 2 to about 12percent by weight of the particulate rennet casein.Iadd., .Iaddend.saidedible solvation agent being selected from the group consisting ofdisodium phosphate, trisodium phosphate, sodium hexametaphosphate,sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminumphosphates, dipotassium phosphate, monosodium diphosphate, trisodiumdiphosphate, tetrasodium diphosphate, monosodium citrate, disodiumcitrate, trisodium citrate and mixtures thereof, said edible mass beingsubstantially free of discernible rennet casein particles.
 2. The ediblemass in accordance with claim 1 wherein the rennet casein is present inan amount of about 25 percent to about 65 percent by weight.
 3. Asubstantially homogeneous, aqueous, edible mass . .which comprises.!..Iadd.consisting of .Iaddend.solvated edible rennet casein . .as theprincipal protein source.!. prepared by solvation of dry particulaterennet casein in water in the presence of an edible solvation agent at atemperature of about 190° F. to about 205° F. and under high shearingagitation at the temperature of solvation for a time period of about 2minutes to about 4 minutes to provide a plastic body to said ediblemass, said particulate rennet casein constituting about 30 percent toabout 45 percent by weight of said edible mass, water, and said ediblesolvation agent being present in an amount of about 2 to about 12percent by weight of the particulate rennet casein, said ediblesolvation agent being selected from the group consisting of disodiumphosphate, trisodium phosphate, sodium hexametaphosphate, sodiumtripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates,dipotassium phosphate, monosodium diphosphate, trisodium diphosphate,tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodiumcitrate and mixtures thereof said edible mass being substantially freeof discernible rennet casein particles.
 4. A non-cultured simulatedcheese .Iadd.food .Iaddend.product having generally the texture, bodyand eating quality of cheese which is a substantially homogeneous masscomprising solvated edible rennet casein as the principal proteinsource, said solvated edible rennet casein having been prepared bysolvation of dry particulate rennet casein in water in the presence ofan edible solvation agent at a temperature of about 190° F. to about205° F. and under high shearing agitation at the temperature ofsolvation for a period of time of about . .2.!. .Iadd.3 .Iaddend.minutes. .to about 4 minutes.!. to provide plastic body to said food product,said particulate rennet casein constituting about 30 percent to about 45percent by weight of said simulated cheese, said edible solvation agentbeing selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, and being present in an amount of about 2 to about 12percent by weight of said particulate rennet casein, water, a bland,edible lipid material selected from the group consisting of oil and fat,and sufficient quantities of suitable flavoring agents to impart thedesired flavor, said food product being substantially free of unsolvatedrennet casein particles.
 5. A simulated, non-cultured food producthaving a body, texture and eating quality substantially that of processcheese which food product comprises solvated edible rennet casein as theprincipal protein source, said solvated edible rennet casein having beenprepared by solvation of dry particulate rennet casein in water in thepresence of an edible solvation agent at a temperature of about 190° F.to about 205° F. and under high shearing agitation for a time period ofabout . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. toprovide a plastic body to said food product, said particulate rennetcasein constituting about 25 percent to about . .65.!. .Iadd.60.Iaddend.percent by weight of said food product, about 7 percent toabout 55 percent by weight of an edible oil having a melting point ofabout 50° F. to about 100° F., said edible solvation agent beingselected from the group consisting of disodium phosphate, trisodiumphosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, and being present in an amount of about 8 percent toabout 12 percent by weight of said particulate rennet casein, about 0.3percent to about 0.5 percent by weight of starter distillate, about 30percent to about 60 percent by weight of water, and sufficient acidulantto provide a pH of about 5.5 to about 5.8 in the food product, said foodproduct being substantially free of unsolvated rennet casein particles.6. The food product of claim 5 wherein said edible oil is a hydrogenatedvegetable oil having a solid fat index at 92° F. of less than about 6.7. The food product of claim 5 wherein said edible oil is an animal fat.8. The food product of claim 5 wherein said edible oil is a blandhydrogenated vegetable oil selected from the group consisting ofhydrogenated coconut oil, corn oil, palm oil, soybean oil, cottonseedoil, safflower oil, and mixtures thereof.
 9. The food product of claim 5wherein said vegetable oil melts in the range of about 80° F. to about100° F. and has a solid fat index at 92° F. of about
 0. 10. A simulatednon-cultured food product having substantially the texture, body andeating quality of cheese that is prepared from dry, particulate rennetcasein, said food product being prepared by mixing . .at least.!. about25 percent .Iadd.to about 60 percent .Iaddend.by weight of said dry,particulate rennet casein as the principal protein source with water, anedible solvation agent in an amount of about 2 percent to about 12percent by weight, based on said rennet casein, said solvation agentbeing selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum . .phosphate.!..Iadd.phosphates.Iaddend., dipotassium phosphate, monosodiumdiphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodiumcitrate, disodium citrate, trisodium citrate and mixtures thereof, withan edible lipid material selected from the group consisting of a fat andan oil, and with sufficient quantities of flavoring agents andacidulants to impart to said product the desired flavor and pH, themixture so formed being agitated under high shear and heating at atemperature of about 190° F. to about 205° F., and being maintained withsufficient severity of shearing agitation at said temperature for a timeperiod of about . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4minutes.!. to solvate the rennet casein that is present to provide aplastic body to said food product, said food product being substantiallyfree of unsolvated rennet casein particles. . .11. The food product ofclaim 10 wherein said rennet casein is present in an amount of about 25to about 65 percent by weight..!.12. The food product of claim 10wherein said edible lipid material is a hydrogenated vegetable oilpresent in an amount of at least about 7 percent by weight of thecomposition.
 13. The food product of claim 10 wherein said edible lipidmaterial is a hydrogenated vegetable oil present in an amount of about 7percent to about 55 percent by weight of the composition.
 14. The foodproduct of claim 12 wherein said hydrogenated vegetable oil melts in therange of about 50° F. to about 100° F. and has a solid fat index at 92°F. of less than about
 6. 15. The food product of claim 10 wherein saidedible lipid material is a hydrogenated vegetable oil selected from thegroup consisting of hydrogenated coconut oil, corn oil, palm oil,soybean oil, cottonseed oil, safflower oil and mixtures thereof.
 16. Thefood product of claim 10 wherein water is present in an amount of about30 percent to about 60 percent by weight of the composition.
 17. Thefood product of claim 10 wherein the flavoring agent is starterdistillate.
 18. The food product of claim 17 wherein said starterdistillate is present in an amount of about 0.3 percent to about 0.5percent by weight of said product.
 19. The food product of claim ..17.!. .Iadd.36 .Iaddend.wherein the flavoring agent . .additionally.!.comprises .Iadd.a starter distillate and .Iaddend.an acidulant insufficient quantities to provide a product having a pH of about 5.4 toabout 6.5.
 20. The food product of claim 10 wherein the flavoring agentis solvated from the group consisting of starter distillate, a C₁ -C₈carboxylic acid, and mixtures thereof.
 21. The food product of claim 20wherein said flavoring agent is present in an amount of about 10 toabout 1500 parts per million parts of said product.
 22. The food productof claim . .21.!. .Iadd.36 .Iaddend.wherein . .said.!. .Iadd.the.Iaddend.flavoring agent .Iadd.is selected from the group consisting ofstarter distillate, a C₁ -C₈ carboxylic acid and mixtures thereof, ispresent in an amount from about 10 to about 1500 parts per million partsof said product and .Iaddend.additionally comprises sufficient acidulantto provide a product having a pH of about 5.4 to about 6.5.
 23. The foodproduct of claim 21 wherein said flavoring agent additionally comprisessufficient acidulant to provide a product having a pH of about 5.5 toabout 5.8.
 24. The food product of claim 10 wherein said solvated rennetcasein has a lactose content of about 0.1 percent to about 0.3 percentby weight, and a particle size of about 30 mesh.
 25. A simulated,non-cultured food product having substantially the texture, body andeating quality of cheese from dry, particulate rennet casein comprisingan admixture of an edible mass with a bland, edible lipid materialselected from the group consisting of fat and oil, and sufficientquantities of flavoring agents and acidulants to impart desired flavorand pH value to said admixture, said lipid material being present in anamount of about 7 to about 55 weight percent of said admixture, saidfood product being formed by heating said admixture to a temperature ofabout 150° F. to about 300° F. with agitation, and maintaining saidadmixture at said temperature with agitation, said edible mass beingmade by admixing dry, particulate rennet casein as the principal sourceof protein, water and an edible solvation agent in an amount of about 2to about 12 percent by weight of said rennet casein, said solvationagent being selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodinm phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, said admixture being heated with high shearingagitation to a temperature of about 190° F. to about 205° F. and beingmaintained at said temperature and with sufficient severity of shearingagitation for a time period of about 2 minutes to about 4 minutes tosolvate rennet casein and form said edible mass having a plastic body,said rennet casein comprising at least about 25 weight percent of saidedible mass, and said edible mass being substantially free ofdiscernible rennet casein particles.
 26. A process of preparing asubstantially homogeneous, aqueous, edible mass . .which comprises.!..Iadd.consisting of:.Iaddend.admixing dry, particulate edible rennetcasein, water, and an edible solvation agent selected from the groupconsisting of disodium phosphate, trisodium phosphate, sodiumhexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, thesodium aluminum phosphates, dipotassium phosphate, monosodiumdiphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodiumcitrate, disodium citrate, trisodium citrate and mixtures thereof so asto produce a substantially uniform admixture containing at least about25 percent rennet casein . .as the principal protein source.!., about 2percent to about 12 percent by weight of the rennet casein of saidedible solvation agent and water; heating the resulting admixture, withhigh shearing agitation, to a temperature of about 190° F. to about 205°F.; and maintaining said admixture at said temperature with a sufficientseverity of shearing agitation for a time period of about 2 minutes toabout 4 minutes to solvate the rennet casein and to provide a plasticbody to said edible mass, said edible mass being substantially free ofdiscernible rennet casein particles.
 27. The process in accordance withclaim 26 wherein said admixture contains about 25 percent to about 65percent of edible rennet casein.
 28. A process of preparing asubstantially homogeneous.Iadd., .Iaddend.aqueous.Iadd., .Iaddend.ediblemass . .which comprises.!. .Iadd.consisting of:.Iaddend.admixing dry,particulate edible rennet casein . .as the principal protein source.!.,water, and an edible solvation agent selected from the group consistingof disodium phosphate, trisodium phosphate, sodium hexametaphosphate,sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminumphosphates, dipotassium phosphate, monosodium diphosphate, trisodiumdiphosphate, tetrasodium diphosphate, monosodium citrate, disodiumcitrate, trisodium citrate and mixtures thereof so as to produce asubstantially uniform admixture containing about 30 to about 45 percentof said edible rennet casein, about 2 percent to about 12 percent byweight of the rennet casein of said edible solvation agent, and water;heating the resulting admixture, with high shearing agitation, to atemperature of about 190° F. to about 205° F.; and maintaining saidadmixture at said temperature for a time period of about 2 minutes toabout 4 minutes to solvate the rennet casein and to provide a plasticbody to the edible mass, said edible mass being substantially free ofdiscernible rennet casein particles.
 29. A process of preparing asimulated, non-cultured food product having substantially the texture,body and eating quality of cheese from dry, particulate rennet caseincomprisingadmixing dry, particulate rennet casein as the principalsource of protein, water, and an edible solvation agent in an amount ofabout 2 to about 12 percent by weight of said rennet casein, saidsolvation agent being selected from the group consisting of disodiumphosphate, trisodium phosphate, sodium hexametaphosphate, sodiumtripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates,dipotassium phosphate, monosodium diphosphate, trisodium diphosphate,tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodiumcitrate and mixtures thereof, heating the resulting admixture with highshearing agitation to a temperature of about 190° F. to about 205° F.and maintaining said admixture at said temperature with sufficientseverity of shearing agitation for a time period of about 2 minutes toabout 4 minutes to solvate said rennet casein to form an edible masshaving a plastic body, said rennet casein comprising at least about 25weight percent of said edible mass, and said edible mass beingsubstantially free of discernible rennet casein particles; admixing withsaid edible mass a bland, edible lipid material selected from the groupconsisting of fat and oil and sufficient quantities of flavoring agentsand acidulants to impart desired flavor and pH value to form a newadmixture, said lipid material being present in an amount of about 7 toabout 55 weight percent of said new admixture; and heating said newadmixture to a temperature of about 150° F. to about 300° F. withagitation, and maintaining said new admixture at said temperature withagitation to produce said food product.
 30. The process of claim 29wherein said lipid material is a hydrogenated vegetable oil and ispresent at about 20 to about 30 weight percent of the . .totalcompositions.!. .Iadd.new admixture.Iaddend..
 31. . .The.!. .Iadd.A.Iaddend.process of preparing a simulated.Iadd., .Iaddend.non-culturedfood product having substantially the texture, body and eating qualityof cheese from dry, particulate rennet casein, said process comprisingmixing in water . .at least.!. about 25 percent .Iadd.to about 60percent .Iaddend.by weight of said dry, particulate rennet casein as theprincipal protein source with an edible solvation agent in an amount ofabout 2 percent to about 12 percent by weight, based on said rennetcasein, said solvation agent being selected from the group consisting ofdisodium phosphate, trisodium phosphate, sodium hexametaphosphate,sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminumphosphates, dipotassium phosphate, monosodium diphosphate, trisodiumdiphosphate, tetrasodium diphosphate, monosodium citrate, disodiumcitrate, trisodium citrate and mixtures thereof, with an edible lipidmaterial selected from the group consisting of a fat and an oil, andwith sufficient quantities of flavoring agents and acidulants to impartto said product the desired flavor and pH, agitating under high shearand heating the produced mixture to a temperature of about 190° F. toabout 205° F., and maintaining the mixture with sufficient severity ofshearing agitation at such temperature for a time period of about ..2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. to solvate therennet casein that is present to provide a plastic body to said foodproduct, said food product being substantially free of unsolvated rennetcasein particles. .Iadd.32. A substantially homogeneous, aqueous, ediblemass which comprises solvated edible rennet casein as the principalprotein source prepared by solvation of dry particulate rennet casein inwater in the presence of an edible solvation agent at a temperature ofabout 190° F. to about 205° F. and under high shearing agitation at thetemperature of solvation for a time period of about 2 minutes to about 4minutes to provide a plastic body to said edible mass, said particulaterennet casein constituting at least 25 percent by weight of said ediblemass, water, and said edible solvation agent being present in an amountof about 3 to about 6 percent by weight of the particulate rennetcasein, said edible solvation agent being selected from the groupconsisting of disodium phosphate, trisodium phosphate, sodiumhexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, thesodium aluminum phosphates, dipotassium phosphate, monosodiumdiphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodiumcitrate, disodium citrate, trisodium citrate and mixtures thereof, saidedible mass being substantially free of discernible rennet caseinparticles..Iaddend..Iadd.33. The edible mass in accordance with claim 32wherein the rennet casein is present in an amount of about 25 percent toabout 65 percent by weight..Iaddend..Iadd.34. A substantiallyhomogeneous, aqueous, edible mass which comprises solvated edible rennetcasein as the principal protein source prepared by solvation of dryparticulate rennet casein in water in the presence of an ediblesolvation agent at a temperature of about 190° F. to about 205° F. andunder high shearing agitation at the temperature of solvation for a timeperiod of about 2 minutes to about 4 minutes to provide a plastic bodyto said edible mass, said particulate rennet casein constituting about30 percent to about 45 percent by weight of said edible mass, water, andsaid edible solvation agent being present in an amount of about 3 toabout 6 percent by weight of the particulate rennet casein, said ediblesolvation agent being selected from the group consisting of disodiumphosphate, trisodium phosphate, sodium hexametaphosphate, sodiumtripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates,dipotassium phosphate, monosodium diphosphate, trisodium diphosphate,tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodiumcitrate and mixtures thereof, said edible mass being substantially freeof discernible rennet casein particles..Iaddend..Iadd.35. A non-culturedsimulated cheese product having generally the texture, body and eatingquality of cheese which is a substantially homogeneous mass comprisingsolvated edible rennet casein as the principal protein source, saidsolvated edible rennet casein having been prepared by solvation of dryparticulate rennet casein in water in the presence of an ediblesolvation agent at a temperature of about 190° F. to about 205° F. andunder high shearing agitation at the temperature of solvation for aperiod of time of about 2 minutes to about 4 minutes to provide plasticbody to said food product, said particulate rennet casein constitutingabout 30 percent to about 45 percent by weight of said simulated cheese,said edible solvation agent being selected from the group consisting ofdisodium phosphate, trisodium phosphate, sodium hexametaphosphate,sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminumphosphates, dipotassium phosphate, monosodium diphosphate, trisodiumdiphosphate, tetrasodium diphosphate, monosodium citrate, disodiumcitrate, trisodium citrate and mixtures thereof, and being present in anamount of about 3 to about 6 percent by weight of said particulaterennet casein, water, a bland, edible lipid material selected from thegroup consisting of oil and fat, and sufficient quantities of suitableflavoring agents to impart the desired flavor, said food product beingsubstantially free of unsolvated rennet caseinparticles..Iaddend..Iadd.36. A simulated non-cultured food producthaving substantially the texture, body and eating quality of cheese thatis prepared from dry, particulate rennet casein, said food product beingprepared by mixing at least about 25 percent by weight of said dry,particulate rennet casein as the principal protein source with water, anedible solvation agent in an amount of about 3 percent to about 6percent by weight, based on said rennet casein, said solvation agentbeing selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, with an edible lipid material selected from the groupconsisting of a fat and an oil, and with sufficient quantities offlavoring agents and acidulants to impart to said product the desiredflavor and pH, the mixture so formed being agitated under high shear andheating at a temperature of about 190° F. to about 205° F., and beingmaintained with sufficient severity of shearing agitation at saidtemperature for a time period of about 2 minutes to about 4 minutes tosolvate the rennet casein that is present to provide a plastic body tosaid food product, said food product being substantially free ofunsolvated rennet casein particles..Iaddend..Iadd.37. A simulated,non-cultured food product having substantially the texture, body andeating quality of cheese from dry, particulate rennet casein comprisingan admixture of an edible mass with a bland, edible lipid materialselected from the group consisting of fat and oil, and sufficientquantities of flavoring agents and acidulants to impart desired flavorand pH value to said admixture, said lipid material being present in anamount of about 7 to about 55 weight percent of said admixture, saidfood product being formed by heating said admixture to a temperature ofabout 150° F. to about 300° F. with agitation, and maintaining saidadmixture at said temperature with agitation, said edible mass beingmade by admixing dry, particulate rennet casein as the principal sourceof protein, water and an edible solvation agent in an amount of about 3to about 6 percent by weight of said rennet casein, said solvation agentbeing selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, said admixture being heated with high shearingagitation to a temperature of about 190° F. to about 205° F. and beingmaintained at said temperature and with sufficient severity of shearingagitation for a time period of about 2 minutes to about 4 minutes tosolvate said rennet casein and form said edible mass having a plasticbody, said rennet casein comprising at least about 25 weight percent ofsaid edible mass, and said edible mass being substantially free ofdiscernible rennet casein particles..Iaddend..Iadd.38. A process ofpreparing a substantially homogeneous, aqueous, edible mass whichcomprises:admixing dry, particulate edible rennet casein, water, and anedible solvation agent selected from the group consisting of disodiumphosphate, trisodium phosphate, sodium hexametaphosphate, sodiumtripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates,dipotassium phosphate, monosodium diphosphate, trisodium diphosphate,tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodiumcitrate and mixtures thereof so as to produce a substantially uniformadmixture containing at least about 25 percent rennet casein as theprincipal protein source, about 3 percent to about 6 percent by weightof the rennet casein of said edible solvation agent and water; heatingthe resulting admixture, with high shearing agitation, to a temperatureof about 190° F. to about 205° F.; and maintaining said admixture atsaid temperature with sufficient severity of shearing agitation for atime period of about 2 minutes to about 4 minutes to solvate the rennetcasein and to provide a plastic body to said edible mass, said ediblemass being substantially free of discernible rennet caseinparticles..Iaddend..Iadd.39. The process in accordance with claim 38wherein said admixture contains about 25 percent to about 65 percent ofedible rennet casein..Iaddend..Iadd.40. A process of preparing asubstantially homogeneous, aqueous, edible mass which comprises:admixing dry, particulate edible rennet casein as the principal proteinsource, water, and an edible solvation agent selected from the groupconsisting of disodium phosphate, trisodium phosphate, sodiumhexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, thesodium aluminum phosphates, dipotassium phosphate, monosodiumdiphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodiumcitrate, disodium citrate, trisodium citrate and mixtures thereof so asto produce a substantially uniform admixture containing at least about30 to about 45 percent of said edible rennet casein, about 3 percent toabout 6 percent by weight of the rennet casein of said edible solvationagent and water; heating the resulting admixture, with high shearingagitation, to a temperature of about 190° F. to about 205° F.; andmaintaining said admixture at said temperature for a time period ofabout 2 minutes to about 4 minutes to solvate the rennet casein and toprovide a plastic body to the edible mass, said edible mass beingsubstantially free of discernible rennet caseinparticles..Iaddend..Iadd.41. A process of preparing a simulated,non-cultured food product having substantially the texture, body andeating quality of cheese from dry, particulate rennet caseincomprising:admixing dry, particulate rennet casein as the principalsource of protein, water and an edible solvation agent in an amount ofabout 3 to about 6 percent by weight of said rennet casein, saidsolvation agent being selected from the group consisting of disodiumphosphate, trisodium phosphate, sodium hexametaphosphate, sodiumtripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates,dipotassium phosphate, monosodium diphosphate, trisodium diphosphate,tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodiumcitrate and mixtures thereof, heating the resulting admixture with highshearing agitation to a temperature of about 190° F. to about 205° F.and maintaining said admixture at said temperature with sufficientseverity of shearing agitation for a time period of about 2 minutes toabout 4 minutes to solvate said rennet casein to form an edible masshaving a plastic body, said rennet casein comprising at least about 25weight percent of said edible mass, and said edible mass beingsubstantially free of discernible rennet casein particles; admixing withsaid edible mass a bland, edible lipid material selected from the groupconsisting of fat and oil and sufficient quantities of flavoring agentsand acidulants to impart desired flavor and pH value to form a newadmixture, said lipid material being present in an amount of about 7 toabout 55 weight percent of said new admixture; and heating said newadmixture to a temperature of about 150° F. to about 300° F. withagitation, and maintaining said new admixture at said temperature withagitation to produce said food product..Iaddend..Iadd.42. The process ofclaim 41 wherein said lipid material is a hydrogenated vegetable oil andis present at about 20 to about 30 weight percent of the newadmixture..Iaddend..Iadd.43. A process of preparing a simulated,non-cultured food product having substantially the texture, body andeating quality of cheese from dry, particulate rennet casein, saidprocess comprising mixing in water at least about 25 percent by weightof said dry, particulate rennet casein as the principal protein sourcewith an edible solvation agent in an amount of about 3 percent to about6 percent by weight, based on said rennet casein, said solvation agentbeing selected from the group consisting of disodium phosphate,trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate,tetrasodium phosphate, the sodium aluminum phosphates, dipotassiumphosphate, monosodium diphosphate, trisodium diphosphate, tetrasodiumdiphosphate, monosodium citrate, disodium citrate, trisodium citrate andmixtures thereof, with an edible lipid material selected from the groupconsisting of a fat and an oil, and with sufficient quantities offlavoring agents and acidulants to impart to said product the desiredflavor and pH, agitating under high shear and heating the producedmixture to a temperature of about 190° F. to about 205° F., andmaintaining said mixture with sufficient severity of shearing agitationat such temperature for a time period of about 2 minutes to about 4minutes to solvate the rennet casein that is present to provide aplastic body to said food product, said food product being substantiallyfree of unsolvated rennet casein particles..Iaddend..Iadd.44. The ediblemass of claim 1 wherein the water comprises about 46 percent to about67.6 percent of the edible mass..Iaddend..Iadd.45. The product made bythe process of claim 29..Iaddend.